Egg and roast capsicum pizza

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How to make Egg and roast capsicum pizza

  • Yield : 2
  • Prep Time : 0:10
  • Cook Time : 0:10
  • Total Time : 0:20

Ingredients

  • 30cm woodfired pizza base (see note)
  • 1/2 cup tomato passata (sugo) (see note)
  • 1/3 cup drained bottled capsicum strips
  • 1 cup grated pizza cheese (or use a mix of mozzarella and cheddar)
  • 3 small (42g) eggs
  • Oregano or small basil leaves, to garnish

Method

  • Step 1 Preheat the oven to 200°C.
  • Step 2 Spread the pizza base with passata, then scatter with capsicum and cheese. Bake for 5 minutes, then remove the pizza from the oven and use the back of a tablespoon to make 3 indents in the pizza. Crack an egg into each indent, season, then bake the pizza for a further 5-6 minutes until eggs are just set, cheese is melted and base is golden. Scatter with oregano or basil leaves, then slice and serve.

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